• Clean one pound of Brussels Sprouts and trim off the stems
• Cut each one in half
• Dry them with a paper towel - the dryer the better
• Place them in a dish
• Add ingredients
  
  • 3 cloves of garlic
  • 1/2 cup shredded parmesan
  • some salt and pepper
  • optional: lemon zest
  • optional: red pepper flakes
• Add a few tablespoons olive oil and toss to coat
• Put in oven 20 - 25 minutes
• Optional: hit it with some lemon juice on the plate
• Top with more parmesan

Browned is good
The brown part might almost look burned but that is the best tasting part. The goal is more of that without actually burning.

Caramelized
Put some face down in the pan so the entire cut side gets browned.

Roasting
If the brussels sprouts are touching it will cause their moisture to be trapped. They still cook fine but they will steam instead of roast. If you want crispy charred Brussels, spread them out so they aren't touching.

Hot and Fast
Slow cooking seems to make Brussels Sprouts more bitter tasting.